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Hatch, New Mexico is home to world-famous Hatch Chile. Red or green?

Laura Reynolds

Faith. Family. Fun. Quick Bio: Laura grew up in Ft. Worth, TX, in a working class family, where family was top priority...

Faith. Family. Fun. Quick Bio: Laura grew up in Ft. Worth, TX, in a working class family, where family was top priority...

Jan 294 minutes read

Yesterday, I made a solo trip to Hatch, New Mexico to meet clients who wanted to view an old church (more on that later). Hatch is 45 minutes north of Las Cruces, straight up I-25, and home of the world-famous Hatch green chile. They even hold a "Hatch Chile Festival" every Labor Day weekend, during the heart of harvest time. Click here for information on the Hatch Chile Festival:

During the harvest, which occurs from early August until early October, there are dozens of small stands lining the main roads, where anyone can stop and buy fresh green chile, aristras (for good luck), talavera pottery and more. These stands are run by individual growers, often family-owned, and the service is humble, helpful and friendly. They will even roast the chiles for you! Click on the picture here to see how the roaster works:

Here is a brief history of the development of the green chile pepper, which occurred at New Mexico State University (formerly Las Cruces College and where our daughter, Alyssa, is getting her PhD), according to Wikipedia:

Chile grown in the Hatch Valley, in and aroundHatch, New Mexico, is calledHatch chile, but no one type of chile is specific to that area, which is smaller than the acreage used to produce chiles with the "Hatch" label.The peppers grown in the valley, and along the entire Rio Grande, from northernTaos Puebloto southernIsleta Pueblo, are a signature crop to New Mexico's economy and culture. The chile pepper is New Mexico's state vegetable, and the officialNew Mexico state questionis "Red or Green?"

The New Mexico green chile pepper flavor has been described as lightly pungent similar to an onion, or like garlic with a subtly sweet, spicy, crisp, and smoky taste. The ripened red retains the flavor, but adds an earthiness and bite while aging mellows the front-heat and delivers more of a back-heat. The spiciness depends on the variety of New Mexico chile peppers."

Now, for the old church, St. Frances de Sales est. 1860. What a cool property, complete with attached rectory. Here are a few pics.

Lastly, it is always a good idea to stop and grab lunch when in Hatch. Steve and I have two favorite restaurants, The Pepper Pot and Sparky's. Both have very limited hours, so please check before you go. Yesterday, The Pepper Pot was open, so I stopped in and was seated at the cutest corner table next to a hutch, with Christmas decorations and old cookbooks. Ordered a combination plate and it was delish!

Next time you come to New Mexico, make a half-day trip to Hatch, and see a unique piece of New Mexico history and culture!